Introduction: Apple and Cardamom Jelly
Rather an unusual one, but mum gave me the last of the garden's apples, and I was in a bit of a quandary as what I should so with them. Didn't want to go out and buy loads of ingredients for it, and have had a box of cardamom pods in the cupboard for aaages. When I use cardamom pods in curries/ rice dishes, I only tend to use 3 or 4 of them, so they last me a while. This is a lightly cardamom flavoured apple jelly, so the cardamom doesn't punch you in the face, but feel free to go for more if you enjoy a strong cardamom flavour. The jelly goes fantastically with roast pork, as well as being very nice with Indian dishes, instead of going for the usual mango chutney.
Step 1: How to Make It!
Apple and Cardamom Jelly (Makes about 1kg, but varies batch to batch).
1.5kg apples (try using red skinned apples for a pleasant pinkish colour in the final jelly)
10g cardamom pods
2 litres water
Juice of 1/4 lime
1/2 tsp salt
400g sugar to 500ml drained liquid
1. In a large saucepan add the apples, water, cardamom, lime and salt. Bring to the boil and 45 minutes.
2. Strain through a jelly bag/muslin for 2 1/2 hours.
3. Put the strained apple liquid back in a large pan with the appropriate amount of sugar. Bring to a rolling boil, skimming off any scum that may form. Stir constantly for about 35 minutes- or until it is at setting point (you have to use your own judgement!)
4. Pour into jars and wait to cool and set. Seal with a lid.
Participated in the
Uppermost Chef: Apples Challenge